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Miso-Glazed Salmon

Rated as 4.75 out of 5 Stars

"Delicious and simple to prepare, this recipe takes nearly an instant to prepare, especially when your young sous-chefs join you in the kitchen."
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2 h 40 m servings 388
Original recipe yields 4 servings


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  1. Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours.
  2. Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade.
  3. Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 388 calories; 17.2 17.3 31.6 83 1174 Full nutrition

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Read all reviews 13
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Have made this twice and wonderful, both times... omitted the basil and grilled rather than pan fried... but the marinade is wonderful... gave it 5 stars for flavor ....

This was absolutely delicious. Thank you for sharing. I omitted the fresh basil (didn't have any at the time). I cooked the salmon fillets in aluminum foil packets at 425 degrees for 12 minu...

My husband and daughter both really liked this salmon. They said the flavour of the marinade was excellent. We grilled this instead of sauteeing it and it worked well. Thanks!

easy and delicious!

I did this on the grill outside. Very tasty though I didn't remember the basil......I have a pot of basil thriving on my patio. Go figure LOL Anyway, thanks for sharing.

Delish!! Didn't have sake, so used dry white wine and added some minced fresh ginger. Family including kids loved it, will def make again!!

The marinade was amazing! I was worried it would be too strong when I tasted some of it directly, but the end result was a subtle, creamy, savory taste that blended perfectly with the fish, wit...

Really lovely flavour. I've made it twice - both times substituting normal white wine (6 tbsp) for the mirin and sake, which I did not have on hand. I baked the salmon in the entire marinade and...